Wow! That's GREAT, Laura!!! Congratulations on your new way of eating!! <img alt="" class="inlineimg" src="/images/smilies/broccoli.gif" style="border:0px solid;" title=":bobo:"><br><br><br><br>
A few months ago I also posted a similar thread & 4EverGrounded posted me a grocery list of her fav. staples for when I went shopping. Unfortunately I'm not computer literate enough to find the post & then post a link to it, so I'll just retype what she wrote.<br><br><br><br>
Thanks again 4EverGrounded!!!<img alt="" class="inlineimg" src="/images/smilies/thumbsup.gif" style="border:0px solid;" title=":up:"><br><br><br><br>
On to the list:<br><br>
2 types of canned tomatoes (usually diced and tomatoe paste)<br><br>
canned chickpeas, red beans, black beans and white beans<br><br>
saurkraut<br><br>
El Pato<br><br>
2-3 kinds canned soups that I can eat<br><br>
quinoa<br><br>
brown rice<br><br>
flax seeds<br><br>
couscous<br><br>
falafel mix<br><br>
dried bean (red, black, white and chickpeas, typically)<br><br>
lentils<br><br>
pasta of all different shapes/sizes<br><br>
ramen noodles (the "10 for a dollar" types-Nissan Oriental flavour is vegan)<br><br>
white pear tea<br><br>
chai spice tea (my newest addiction<img alt="" class="inlineimg" src="/images/smilies/drool.gif" style="border:0px solid;" title=":drool:">)<br><br>
dried mushrooms (if I can get them)<br><br>
barley<br><br>
refried beans<br><br>
enchilada sauce<br><br>
silken tofu in the septic packs<br><br>
ener-g egg replacer<br><br>
AP flour and bread flour<br><br>
baking yeast<br><br>
Nutrional yeast<br><br>
veggie buillion<br><br>
maggi seasoning in a bottle<br><br>
olive oil<br><br>
extra virgin olive oil<br><br>
canola oil<br><br>
onions<br><br>
potatoes (whatever's on sale, but I like red potatoes the best)<br><br>
apple cider vinegar<br><br>
shelf-stable soy or almond milk (usually chocolate<img alt="" class="inlineimg" src="/images/smilies/lick.gif" style="border:0px solid;" title=":lick:">)<br><br>
sweet potatoes<br><br>
whatever fresh veggies are cheap, but usually red top lettuce, bell peppers, cut onions, celery, lemons, limes, tomatoes, avocados and various kinds of squach (including chayote)<br><br>
soy sauce<br><br>
red wine vinegar<br><br>
white wine vinegar<br><br>
corn tortillas<br><br>
curd style tofu<br><br>
yoghurt (sometimes)<br><br>
fruit preserves<br><br>
natural peanut butter<br><br>
mustard (either delit style or stone ground)<br><br>
ketchup<br><br>
pickles (usually dill and bread & butter)<br><br>
veg butter (currently: Smar Balance Light)<br><br>
various frozen veggies like brussel sprouts, cauliflower, broccoli, corn kernals, 1-2 kinds of mixed veggies<br><br>
pint of soy ice cream<br><br>
frozen tofu in slices<br><br>
grated ginger<br><br>
scraps bag (for making homemade veg broth)<br><br>
assorted broths that have been already made<br><br>
cans of juice<br><br>
millet<br><br>
vital wheat gluten (for making seitan)<br><br>
oatmeal<br><br>
Annie's goddes dressing (my other newest addiction<img alt="" class="inlineimg" src="/images/smilies/drool.gif" style="border:0px solid;" title=":drool:">)<br><br><br><br>
Spices:<br><br>
garlic powder<br><br>
garlic crystals<br><br>
Mexican oregano<br><br>
real chili powder (not the blend)<br><br>
lemon pepper<br><br>
Italian oregano<br><br>
basil<br><br>
parsley<br><br>
chives<br><br>
old bay-type seasoning<br><br>
steak seasoning (goes great on portabellos)<br><br>
poultry seasoning<br><br>
ginger<br><br>
red pepper flakes<br><br>
curry<br><br>
cumin<br><br>
tumeric<br><br>
onion powder<br><br>
onion crystals<br><br>
celery salt<br><br><br><br>
note: spelling, comments & smilies hers!<br><br><br><br><br><br>
When she posted this list for me, I actually copied it off and have used it frequently.<br><br>
There are some things that I don't use on her list and some things that I've never even heard of. But it gave me a wonderful starting point for when out shopping!<br><br><br><br>
Oh & as far as the tofu goes? People here have said that sometimes when it comes to the taste, it defiantely matters as to what brand name you buy.<br><br>
I've not experimented with it enough to get cooking it down to an art, but I'm still trying.<br><br>
As far as eating it out, I ate some at a P.F. Chang's & it really was wonderful. I "think" theirs was cubed & then fried before adding it to the sauce, it was crunchy on the outside & kinda creamy on the inside, REALLY good!!!<br><br><br><br>
But if your not familiar with tofu & don't want to tackle cooking it yourself, then don't. I say start with the things you know you like & the things you like to prepare & then just add in some new items as you go along.<br><br><br><br>
My biggest things with becoming vegan was using eggs in things. The cheese didn't bother me quite so much, but baking without eggs takes time & experimenting (however once I started using the ener-g egg replacer, baking has gotten MUCH easier). I'm now starting to read labels & watch out for those pesky ingredients that they try to slip into things!<img alt="" class="inlineimg" src="/images/smilies/wall.gif" style="border:0px solid;" title=":wall:"><br><br><br><br>
Take it slow & don't try to add too many new dishes at once so that you don't become too overwhelmed & then get discouraged!!<br><br><br><br>
HTH,<br><br>
Michelle